Tuscan Garlic Chicken Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 clove(s) garlic, minced |
1/4 teaspoon(s) red pepper flakes |
6 tablespoon(s) extra-virgin olive oil |
4 boneless, skinless chicken breasts (abt 1 1/2 lbs) |
salt and pepper |
1 pound(s) penne pasta |
1 5 oz bag baby arugula (or baby spinach) |
1/2 cup(s) chopped fresh basil |
6 tablespoon(s) lemon juice |
1 cup(s) grated parmesan cheese |
Directions:
1. Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
2. Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tbsp oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.
3. Add 1 tbsp salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula basil, lemon juice, parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.
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